Smarter Living: Recipes
Halibut with Ginger-Raisin Crust
Photo: Katie Stoops
The perfect blend of tender and crispy, this delicious crusted halibut is an easy crowd pleaser for your dinner table, thanks to chef and conservationist, Barton Seaver. Check out his new cookbook For Cod & Country for more tasty and fun seafood dishes for your home.
Raisins are perfect with fish—they have the ideal balance of sweet and acid, which really accentuates the flavors of not-so-strong flavored fish, aka slightly bland-tasting halibut. Large pieces of halibut are easier to deal with for this recipe than smaller fillets. These larger pieces can be divided at the table.
- 2 ½ Tbsp butter
- 1 ¼ cup raisins, chopped into a paste
- 3 Tbsp panko (Japanese-style bread crumbs)
- 1 Tbsp fresh ginger, peeled and grated
- 2 Tbsp ground mace
- 2 10-ounce portions of halibut fillet
- Preheat the oven to 300 degrees.
- For the coating, melt 2 tablespoons of the butter and combine it with the raisin paste in a small bowl. Add the panko, ginger, mace, and orange zest and mix well. You should have a thick, slightly sticky paste.
- Pat the halibut as dry as possible, then press the breading paste into the top of the fish and gently massage it so that it sticks.
- Heat a large, ovenproof sauté pan over medium-high heat. Melt the remaining ½ tablespoon of butter in the pan, then place the halibut, breading side down, in the butter. Cook without moving the fish, until the coating begins to brown around the edges, about four minutes. Transfer the whole pan into the oven and cook for 20 minutes for a piece of halibut that is 1 ½ inches thick. This will ensure that the breading continues to cook evenly and becomes very crispy while protecting the fish and keeping it moist.
- Once the halibut is done, it will begin to flake apart if slight pressure is applied to the side. Using a spatula, gently turn the fish out of the pan and onto the serving plates with the breaded side facing up. Serves 4.
Images and recipes reprinted with permission from For Cod & Country © 2011 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.
last revised 4/27/2011